Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
- 3 heaped cups spinach (palak), washed and chopped
- 1 cup fenugreek leaves, washed and chopped
- salt, to taste
- 1/2 inch ginger, finely crushed
- 2 green chilies, finely crushed
- 2 tablespoons wheat flour
- 4 tablespoons gram flour (besan)
- 1 tablespoon fine wheat semolina
- 1/2 teaspoon cumin seeds
- 2 pinches baking soda, or fruit salt
- 1/2 teaspoon sugar, or to taste
- 1/4 teaspoon turmeric powder (optional)
For the tempering:
- 2 teaspoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- 8 curry leaves
- 1/4 teaspoon hing (asafetida)
Instructions to Prepare:
Wash leafy veggies 2-3 times. Pat dry the fenugreek leaves. Chop them. Add some salt and leave for 5 minutes. Squeeze the water.
Take the leafy veggies in a mixing bowl. Add crushed ginger, green chili, wheat flour, gram flour, wheat semolina, cumin seeds, baking soda or fruit salt, turmeric powder, sugar, a teaspoon oil, and some salt. Knead together to get a soft dough.
Apply some oil on your fingers and divide the dough into many lemon-sized portions. Give them an elongated shape.
Arrange them on a greased sieve. Steam cook for 20 minutes in a steamer or pressure cooker without weight. Once cooked, take out the sieve. Allow it to cool. Cut them into your desired size and shape when still warm.
For the tempering, heat 2 teaspoons of oil in a wok or deep-bottomed pan. Throw in the mustard seeds and sesame seeds. Let them crackle. Add hing (asafetida powder) and curry leaves. Saute for a few seconds. Add chopped dumplings. Mix well.
Serve the Healthy Dumplings Recipe hot with spicy green chutney. Enjoy!
Some Important Tips
For the best flavor, eat muthiyas when they are hot and freshly steamed.
When they become cold, they will harden slightly. This is mainly because of the flour used in the dish. Also, it is a steamed food.
Before eating leftover muthiyas, be sure to reheat them.
Step one: Prepare the ingredients. Mix as per instructions to make a soft dough.
Step two: Divide the dough and make elongated shapes. Steam-cook them.
Step three: Cooked dumplings
Step four: Chop them into desired shape when they are still warm.
Step five: Make the tempering. Mix the dumplings with it.
Step six: Spinach and fenugreek leaf muthiyas are ready to serve!